Cheap and Nutritious Bean Sprouts - Moyashi

Some are surprised to know that in Japanese cuisine it is not common to consume beans as in the west, the Japanese only use beans (azuki) to make desserts. Most say that beans are a necessary food because they are rich in iron and several other nutrients and think that it should be part of all cuisine in the world, but not in Japan and some other countries.

How can they replace the nutrients in traditional beans? Japanese cuisine is one of the healthiest and most nutrient-dense, and one of the substitutes is the sprout itself. The famous moyashi or bean sprout is rich in fiber, Vitamins A, B, C, E, Iron, Calcium, Potassium and several other nutrients, in addition to being present in most Japanese dishes and having few calories. In addition, the bean sprout helps in digestion and has antioxidant properties, that is, it fights free radicals, responsible for aging.

Another advantage of moyashi is its crunchiness and its price, which is very cheap compared to any other vegetable and vegetable. You can find a 200g packet of moyashi for less than 30 yen (80 cents). It can also be consumed in various dishes such as soups, salads, stir-fries, ramen and others.

Moyashi - bean sprouts - cheap and nutritious

Índice de Conteúdo

Origin of Moyashi

The famous moyashi bean sprout used in Japanese cuisine comes from mongo or mung beans, which have a long history of medicinal and food use throughout Asia. The grain of this bean is also used to make some recipes such as soups, it is very small but very powerful.

Moyashi became popular during World War II because of the ease and speed of cultivation. It can be grown in low light, enabling the germination technique on Japanese warships. The germination is believed to have been introduced from China by Buddhist monks.

Germination is simple, requiring moisture, heat and little exposure to sunlight. The seeds are humidified, and left at room temperature inside a transparent compartment. The compartment must allow excess water to escape, if the grains are submerged in water, they die. They should also be rinsed a few times a day, within 3 to 10 days the buds grow and can be used. They must be cooked for 15 minutes to kill germs and consumed within 2 days.Moyashi - bean sprouts - cheap and nutritious

How to prepare Moyashi

There is no secret, moyashi can be used and prepared in many ways. The sprout can be eaten raw, fried or quickly cooked and sautéed. You can put it in a colander and pour over boiling water. Then you can fry together with onions, meat and other vegetables such as carrots. Season with soy sauce, grated ginger and other Japanese cuisine seasonings.

A tip is not to leave the Moyashi in the water, because it gets soft, and the best thing about it is being crunchy. It can be used as an accompaniment to ramen, salads and meat dishes. If you want to eat cooked moyashi, boil it in water for just a minute so it doesn't lose its crunch.

Read more articles from our website

Thanks for reading! But we would be happy if you take a look at other articles below:

Read our most popular articles:

Do you know this anime?